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mustard cream sauce topped ham and mushroom crepes

Mushroom and Ham Crepes with Mustard Cream Sauce

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Prep Time 20 mins
Cook Time 12 mins
Course Breakfast
Servings 4
Calories 300 kcal


  • Blender
  • 6-7" Frying Pan
  • Large Skillet
  • Oven Safe Serving Dish


  • 2 Eggs
  • 2 tbs Melted Butter
  • 1⅓ Cups Milk
  • 1 Cup All-Purpose Flour
  • ½ tsp Salt
  • ¼ Cup Butter
  • 1 lb Fresh Mushrooms Coarsely Chopped
  • ¼ Cup Minced Shallots or Green Onions
  • 1 Cup Ham Finely Chopped
  • To Taste Salt
  • To Taste White Pepper
  • ¼ Cup Fresh Minced Parsley
  • 1 Cup Sour Cream


  • In blender, combine 2 eggs, 2tbs melted butter, 1 1/3 cups milk, 1 cup all-purpose flour, and 1/2 tsp salt. Cover and blend for thirty to forty seconds. Scrape down the sides of the blender and process for another few seconds. Your batter should be smooth and consistent.
  • Spray your 6-7" frying pan and bring to medium low heat.
  • Test your batter by adding a half tablespoon to your pan. Tilt your pan in a circular motion. The batter should move about your pan freely. If it does not, lower your temperature. Once it does, remove test batter.
  • For each crepe, add three to four tablespoons of batter to your pan. Heat for about one minute. Crepe is ready to flip when firm enough to not break.
  • Cook the second side for about one minute. Your crepe is done when small brown flecks form. Remove from pan. Repeat until all crepes are cooked.
  • Preheat your oven to 350 degrees.
  • Melt ¼ cup butter in large skillet and sauté your mushrooms over high heat for three to four minutes.
  • Add in your shallots or green onions. Lower heat and cook for two to three minutes.
  • Add ham, salt, and pepper. Cook for a few more minutes. Your mixture should be dry.
  • Fold in your fresh parsley and sour cream.
  • Put mixture in crepes and fold.
  • Place crepes seem side down on oven safe serving dish and bake for ten to fifteen minutes.
  • Remove from oven and add mustard sauce to the top of crepes.
  • Serve immediately and enjoy!


    • Mustard sauce can be made the day before
    • Crepe batter can be prepared up to three days before. Refrigerate until used.
    • Makes for a great breakfast, brunch or dinner crepe


Calories: 300kcal
Keyword Cream Sauce, Crepes, Ham, Mushrooms, Mustard
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